Description

This Gluten-Free Pumpkin Donuts recipe offers a moist, flavorful treat perfect for the fall season. Made with gluten-free baking flour and pumpkin purée, these baked donuts feature options for a classic cinnamon sugar coating or a rich brown sugar glaze topped with nuts or sprinkles, making them an irresistible seasonal dessert or snack.

Ingredients

Scale

Dry Ingredients:

1 ½ cups gluten-free 1:1 baking flour (230g)
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger
1 1/4 teaspoons salt

Wet Ingredients:

1 1/2 cups pumpkin purée (340g)
3 large eggs
1/2 cup vegetable oil (100g)
½ cup brown sugar (100g)
½ cup white sugar (100g)
1 teaspoon vanilla extract

Cinnamon Sugar Coating:

1/4 cup white sugar (50g)
1 tablespoon cinnamon

Brown Sugar Glaze:

3/4 cup brown sugar (150g)
1/4 cup milk or almond milk
1 tablespoon butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups powdered sugar (175g), sifted
Nuts or sprinkles for topping

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Instructions

Preheat Oven and Prepare Pans: Preheat the oven to 375°F (190°C). Lightly grease two 6-cavity non-stick donut pans with cooking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice (or cinnamon, nutmeg, and ginger blend), and salt until evenly combined.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, brown sugar, white sugar, and vanilla extract until you achieve a smooth and uniform batter.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and whisk carefully until just combined, ensuring there are no lumps but avoiding overmixing to keep the donuts tender.
Fill Donut Pans: To fill the pans easily, place the batter into a large Ziploc bag placed inside a measuring cup. Cut off a corner of the bag and pipe the batter evenly into each donut cavity.
Bake the Donuts: Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick into the center of a donut; it should come out clean when done.
Cool Donuts: Remove the donuts from the oven and carefully empty them onto a wire cooling rack. Allow them to cool slightly until warm but not fragile.
Make Cinnamon Sugar Coating (Optional): Mix together the white sugar and cinnamon in a separate bowl. Place the warm donuts into a large bag with the cinnamon sugar mixture and gently shake to coat evenly.
Prepare Brown Sugar Glaze (Optional): In a medium saucepan over medium heat, combine brown sugar, milk, butter, and salt. Stir until the butter melts and the mixture is smooth. Bring it to a simmer and let it simmer for 1 minute; then remove from heat.
Finish the Glaze: Whisk in vanilla extract and sifted powdered sugar until smooth. Let the glaze cool for 5 minutes to thicken slightly. If the glaze gets too thick while dipping, add a bit more milk or gently warm it to thin.
Glaze the Donuts: Dip the tops of the warm donuts into the brown sugar glaze and place them on a wire rack set over a baking sheet to catch drips. Top with chopped nuts or sprinkles before the glaze sets.

Notes

Using gluten-free 1:1 baking flour ensures the donuts hold together and maintain a good texture.
Do not overmix the batter to avoid dense donuts; mix until just combined.
For piping batter into the pans, a Ziploc bag works well as a piping bag alternative.
Donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated and reheated gently.
You can substitute almond milk for milk to make the glaze dairy-free.
Adjust spices to your preference, especially pumpkin pie spice blend.

Nutrition

Serving Size: 1 donut
Calories: 230
Sugar: 18g
Sodium: 220mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg